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Content tagged with “Kwaanza” (Page 2)

Peach-Bourbon Upside-Down Cake
Bake this Southern-inspired, moist and fruity cake when peaches are plentiful—from late June through July.
Curried Butternut Squash Bisque
This exotic, spicy soup takes advantage of the affinity between butternut squash and curry. Pureed squash has a velvety...
Maple-Walnut Pralines
Maple syrup gives new inspiration to this Louisiana classic.
Louisiana Red Beans & Rice
This quick version of red beans and rice gets its smoky goodness from super-lean Canadian bacon and a hit of ground...
Cajun Pecan-Crusted Catfish
Crunchy, battered catfish fillets have jumped out of the Louisiana backwaters to become a national favorite, thanks in...
Cajun Crab Croquettes
Crab cakes get a Louisiana spin with Cajun spice and corn. Although any type of crab works here, we prefer the texture...
Stewed Okra & Tomatoes
Stewing okra with onion and tomatoes is absolutely traditional all through the South. Small amounts of meat are often...
Soup Beans
Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous,...
Garlic-Cheese Grits
Garlic-cheese grits are a typically rich Southern dish, but the truth is you don't need a half a cup of butter and...
Real Cornbread
This traditional cornbread is made without flour, isn't sweet and has a crumbly texture. You can change the...
Shrimp Creole
We adapted a favorite recipe for conch creole to shrimp because conch can be hard to find in the U.S. You can also use...
North African Orange & Lamb Kebabs
This spicy yogurt marinade tenderizes lamb beautifully--but it's not a long process, as with some marinades....
Quick Cajun Catfish
Ready in a mere 20 minutes, these delicious cornmeal-crusted catfish fillets will soon become a family favorite. Serve...
Rice & Okra
In this dish, one of the myriad Creole variations on white rice, the okra is steamed, not boiled, and has none of the...
Caribbean Rice & Beans
Many variations of this dish use oregano as the main herb, but we like the flavor of cilantro a bit better with the...
The Best Corn Bread
One of the best things about this corn bread is that it takes only 15 minutes to prepare.
Wilted Winter Greens & Black-Eyed Peas
For this sauté, soft, smooth black-eyed peas make a mellow match for the assertive flavors of dark leafy greens....
Spicy Rice
From the Deep South comes this spicy rice full of vegetables and chicken. Feel free to adjust the amount of hot sauce...
Stewed Okra & Tomatoes
This simple stew highlights two summer stars—tomatoes and okra—in a simple stew. Okra (known as gombo in much of West...
Crabe Beninoise
The typical way to prepare crab in the West African country Benin. If you are cooking fresh crab, you will need about 8...
Jumpin' Jimmy's Gumbo
Lean chicken breast and a small amount of spicy andouille sausage along with okra and plenty of other vegetables are at...
Moyo de Poulet Fumé
Combining smoke and heat, this dish is easy and quick to assemble. If you like fiery food, cut long slits in the...
Wholesome Cornbread
An excellent cornbread to serve with chili.
Caribbean Pork Curry (Porc Colombo)
Curry was brought to the Caribbean by British colonizers and the Indians they brought with them to work the sugar...
Southern Pasta Salad with Black-Eyed Peas
This isn't any ordinary picnic pasta salad. Coffee and molasses add rich notes to the tangy dressing.
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